by ADMIN on NOVEMBER 9, 2012
This recipe is in my top ten, people. Top Ten.
I can’t even describe how good it was.
So. Incredibly. Delicious.
I’m salivating just thinking about it.
Just make it – you won’t be disappointed.
Chickpea Butternut Squash Tart
Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
Serves: 4 - 8
⅓ cup whole wheat flour
⅓ cup all-purpose flour
¼ tsp baking powder
3 Tbsp olive oil
3 Tbsp water
¼ tsp each salt and pepper
2 cups uncooked, peeled, finely chopped butternut squash (in food processor)
½ cup garlic hummus
1 can (15oz ) chickpeas, rinsed and drained
2 Tbsp olive oil
⅔ cup shredded Gruyere cheese
1 onion, diced
1 apple, cored and diced
2 eggs, lightly whisked
1 chipotle chili in adobo sauce, finely diced
1 tsp each salt and pepper
Preheat oven to 425F
Combine flour, baking powder, salt and pepper in a food processor and pulse until combined. In a small bowl, combine water and oil, then pour slowly into the food processor while on. Process until the dough is crumbly. Spray a 9" pie plate with olive oil then sprinkle the dough into it, pressing it evenly on the bottom and up the sides. Bake for 10 minutes, then remove to cool.
In a large skillet, heat 1 Tbsp oil and add the squash and onion, cook for 5 minutes. Add the chopped apple, adobo chili, salt, pepper, and chickpeas, cooking for another 10 minutes and stirring occasionally.
Mash the mixture with a potato masher until only small chunks remain. Remove from heat.
Add hummus, eggs, and half of the cheese. Mix well.
Pour into the pie plate and spread evenly. Sprinkle with the remaining cheese.
Broil for 15 - 20 minutes, or until the top has begun to brown.